Pork and Stilton

This is one of our favorite recipes. I cant believe I haven't blogged about it before!

A little background...many years ago H wanted to make me dinner. He found this recipe and gave it a go. Unfortunately, it turned out pretty bad, the sauce curdled and it was a big mess. We wanted to make it again and it turned out to be another FAIL. Ugh, so frustrating. It's an easy recipe but for some reason it kept turning on us but we were determined to conquer it. On the 4th try we finally got it right! Woohoo!

Don't let my story deter you...it is easy. The trick is to simmer the port/broth down until its slightly thick then once you add the cream DO NOT let it come to a boil. The original recipe says to boil it but that is a big mistake and where we went wrong initially. The cream will burn and when you add the Stilton it will cause it to curdle. The magic word for this recipe is SIMMER, SIMMER, SIMMER.

Serves 4

I N G R E D I E N T S:

1-2 pork tenderloins
1 tablespoon olive oil
1 cup full-bodied port
1/2 cup chicken broth
1/2 cup whipping (heavy) cream
1/4 pound Stilton cheese, crumbled (Can be found at Trader Joe's or Whole Foods. Stilton is a strong blue cheese)
2 fresh jalapeno chilies, halved lengthwise, stemmed, veins removed, then finely diced


I N S T R U C T I O N S :

Preheat oven to 400 degrees

Use a small sharp knife and trim the surface fat and silvery membrane from the pork.

Place the oil in a 12" pan and brown each tenderloin on both sides over medium-high heat.

Transfer the the tenderloins to a roasting pan. Bake until a meat thermometer reads 160 degrees, about 15 - 20 minutes.

Discard any accumulated fat from the frying pan and deglaze over medium-high heat with the port and broth. Allow the liquid to reduce to 1/2 cup, about 5 minutes. Reduce heat to MEDIUM before next step.

Stir in the cream then add the cheese and chilies and cook until the cheese melts. Never allow the sauce to come to a BOIL. Maintain over medium heat only.

Once tenderloin is cooked through, remove from oven and allow to rest for at least 5 min. Slice the pork across the grain, fan equal portions onto 4 plates and spoon the sauce atop the meat.

Serve with mashed potatoes and roasted vegetables.

Enjoy!

Crunchy shrimp w/ toasted couscous and ginger-orange sauce

I cant believe I haven't blogged about this recipe before. Its pretty much one of our favorite things to eat. If it were up to H we would have it every week. The orange-ginger sauce is to die for!

There are several steps to this recipe and it will take you about an hour but its worth it. Trust me. As long as you can multi-task you will have no problem.

Recipe from Cooking Light (Jan 2006 issue)

Makes 4 servings

Ingredients

Sauce:
1 cup orange juice
1 tablespoon chopped fresh cilantro
2 tablespoons reduced-fat mayonnaise
1 1/2 tablespoons fat-free, less-sodium chicken broth
1 teaspoon grated peeled fresh ginger
1 teaspoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper

Couscous:
1 cup uncooked couscous
1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup orange juice
1/2 teaspoon salt
1/3 cup chopped green onions
2 tablespoons sliced almonds, toasted
1 tablespoon unsalted butter

Shrimp:
20 jumbo shrimp, peeled and deveined (about 3/4 pound)
1 large egg white, lightly beaten
1/2 cup panko (Japanese breadcrumbs)
1 teaspoon chopped fresh cilantro
1/2 teaspoon grated peeled fresh ginger
1/8 teaspoon freshly ground black pepper
1 tablespoon canola oil
2 cups trimmed watercress

Preparation:

To prepare sauce, bring 1 cup orange juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/4 cup (about 10 minutes). Remove from heat; cool completely. Stir in 1 tablespoon cilantro and next 7 ingredients (through red pepper); set aside.

To prepare couscous, place couscous in a large nonstick skillet over medium-high heat; cook 3 minutes or until toasted, stirring constantly. Add 1 1/2 cups broth, 1/2 cup orange juice, and 1/2 teaspoon salt; bring to a boil. Remove from heat; cover and let stand 5 minutes. Fluff with a fork; add onions, almonds, and butter, stirring until butter melts. Keep warm.

To prepare shrimp, combine shrimp and egg white in a large bowl, tossing to coat. Combine the panko, 1 teaspoon cilantro, 1/2 teaspoon ginger, and black pepper in a large zip-top plastic bag. Add shrimp to the bag, and seal and shake to coat.

Heat oil in a large nonstick skillet over medium-high heat; arrange shrimp in a single layer in pan. Cook 2 minutes on each side or until done.

Place 3/4 cup couscous on each of 4 plates; top each with 1/2 cup watercress and 5 shrimp. Drizzle each with 1 1/2 tablespoons sauce.

Notes:

- To shave off a little time I use the pre-grated ginger that comes in a tube. You can find it in the produce section of grocery store. Its usually near the fresh herbs. Also, I toss the cilantro in my mini chopper rather then chop it by hand.

- Its a good idea to double the amount of panko. I find the 1/2 cup is not enough to completely coat all shrimp.

- Make sure to get the OJ for sauce reducing and toast the almond slices in oven right off the bat. Sometimes I forget to do it and end up rushing at the end to get it all done.

- Don't forget the watercress! Its definitely adds to the flavor if dish.

Recipe rewind: Jalapeno bacon cheeseburgers

Tonight im making one of my old favorites. Jalapeno bacon cheeseburgers! I sense a bacon theme with my posts today...hmmm.

These are great burgers. Try them!

Bon Appétit July 2005




Spicy Ranch Sauce
1 cup mayonnaise
1 cup sour cream
1/2 cup chopped fresh cilantro
6 tablespoons fresh lime juice
4 green onions, finely chopped
2 tablespoons minced seeded jalapeño chile
1/2 teaspoon cayenne pepper

{if making less then 8 burgers you can half this recipe}

Burgers
2 pounds ground beef
1 small onion, chopped (about 1 1/4 cups)
1/4 cup chopped fresh parsley
2 tablespoons Worcestershire sauce
1 tablespoon chopped seeded jalapeño chile
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Worcestershire-Coffee Glaze
1/3 cup light corn syrup
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon instant coffee crystals
2 teaspoons (packed) golden brown sugar
3 tablespoons butter

8 bacon slices
Nonstick vegetable oil spray
8 hamburger buns
8 lettuce leaves
Cheddar cheese slices
Assorted additional toppings (such as tomato and grilled onion slices)


For spicy ranch sauce:
Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.


For burgers:
Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill.


For glaze:
Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.


Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.


Grill burgers about 5 min, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness about 5-6 min more for medium. Press cheese on top of each burger and allow to melt. Place some ranch sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.


{Time}
About 30min prep time then more time for grilling (but its worth it!)

The un-BBQ'd rib

Over the past week or so I have been seeing droolworthy 4th of July recipes and menus plastered all over magazine covers and blogs. The one thing I noticed is that most of them seem to suggest that you actually need to BBQ something to have a great holiday. I beg to differ...

Don't get me wrong...I do love BBQ but sometimes its a hassle. Especially with ribs which is like my most favorite food ever and a popular thing to make for 4th of July gatherings. Many recipes like the one shown in this months Sunset Magazine by Tyler Florence show you how to do it but its soooo complicated...first, soak the wood chips then get briquettes ready then smoke ribs then, then, then...blah blah blah. Its just to much for my tiny brain to deal with.

I wish most recipes would not leave out the fact that you can do an awesome fall off the bone rib in your oven at home. You will get the same BBQ taste with about 10 less steps. I have been perfecting my sticky rib recipe for a while now. I think they are pretty dang good not to mention easy!

Recipe here

Try them out for the 4th... I promise no one will know you didn't even turn on the BBQ.

Bomb list

In our household when we find a recipe we love we put it on the "bomb list". Hamish thought it would be a good idea to have a link on my blog to the list so you can find all the "bomb" recipes yourself. For future reference you can access them by clicking on the "bomb list" link at the top of the page

Dinner:

Mini lamb burgers with couscous
Tortilla soup
Chicken with artichokes and angel hair pasta
Creamy one pot pasta
Sarah's sticky ribs
Sarah's awesome mac n' cheese
Mustard sauce for corned beef
Chicken picatta
Pork katsu with pickled carrot salad
Simple roast chicken
Jalapeno bacon cheeseburgers
Lobster pasta with herbed cream sauce

Breakfast or brunch:

24 hour omelet
Strawberry ricotta muffins

Sweets:

Summer surprise (berry fruit salad)
Blueberry cream pie

Birthday dinner course 2: Lobster pasta with herbed cream sauce

This recipe is from Bon Appétit December 2004


If you want to seriously impress your friends and family this is the dish to make. Don't be intimidated...its very, very easy and takes almost no time at all. The best part is that it can be prepared up to 1 day ahead.



* Note: Recipe serves 6. I cut it in half for 2 people and it was the perfect amount. I bought two 7 oz lobster tails. I didn't want to fuss with the live ones (and the screaming...ack!)

3 1 3/4-pound live lobsters * see note
3 tablespoons olive oil
1/4 cup tomato paste
2 large plum tomatoes, chopped
1/3 cup dry white wine
2 tablespoons white wine vinegar
2 garlic cloves, sliced
2 fresh tarragon sprigs
2 fresh thyme sprigs
2 fresh Italian parsley sprigs
6 cups whipping cream
1 1/2 pounds fettuccine or linguine (using fresh pasta is best)

Bring very large pot of salted water to boil. Add lobsters. Boil until cooked through, about 12 minutes (or cook in batches, if necessary). Using tongs, transfer lobsters to large rimmed baking sheet. Remove meat from tail and claws; place meat in medium bowl. Remove any roe from bodies and place in small bowl. Cover and chill meat and roe (if any). Remove tomalley (green matter) from bodies and discard. Reserve bodies and shells.

If only using lobster tails, boil them in large pot of salted water for 10 min. When done remove from pot and allow to cool. Remove meat from shells. Cover and refrigerate. Reserve shells for sauce.

Heat oil in heavy large pot over high heat. Add reserved lobster bodies and shells. Sauté 3 minutes. Reduce heat to low. Add tomato paste; stir 3 minutes. Stir in tomatoes, wine, vinegar, garlic, tarragon, thyme, and parsley. Add cream; boil 2 minutes. Reduce heat to medium-low.

Simmer just until lobster flavor infuses cream, stirring occasionally, about 20 minutes. Strain sauce into large bowl, pressing on solids to extract as much liquid as possible. Discard contents of strainer. (Lobster and sauce can be prepared 1 day ahead. Cover separately and chill.)

Transfer sauce to heavy large saucepan. Cut lobster meat into bite-size pieces; coarsely crumble roe, if using. Add to sauce. Gently rewarm over low heat, stirring occasionally.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain; return pasta to pot. Add sauce; toss over medium-high heat until sauce coats pasta, about 4 minutes. Season with salt and pepper. Transfer to large shallow bowl and serve. Garnish with tarragon sprigs if desired.

{Review}

This dish was really good and looked fancy although it was very easy to make. It would be great for any special occasion, holiday or dinner party.

I recently discovered the New England Lobster Company in South San Francisco. This made buying the tails really convenient. I know sometimes they are hard to find. If you don't have a fresh seafood store near you try Costco.

Husband approved for sure

{Serve with}

Beet and Stilton salad with orange vinaigrette


{Time}
30 min

24 hour omelet

This is a great brunch dish and obscenely easy. Its definitely a tried and true recipe that I will continue to make for years to come.

Want to impress your family on Mothers day? Try it!

{recipe from Cooks Country }

24-Hour Omelet

Serves 6 to 8 (at least)

3 tablespoons unsalted butter , softened, plus extra for greasing the dish
10 slices high-quality white sandwich bread
12 ounces cheddar cheese , shredded (3 cups)
8 large eggs
3 cups whole milk
1 onion , grated
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon dry mustard
1/2 teaspoon Tabasco sauce

1. Grease the bottom and sides of a 9 by 13-inch baking dish (or casserole dish of similar size) with butter. Spread the remaining 3 tablespoons butter over one side of each slice of bread, then cut the bread into 1-inch pieces. Scatter half of the bread evenly into the prepared dish and sprinkle with half of the cheddar. Repeat with the remaining bread and cheddar.

Whisk together the eggs, milk, onion, salt, pepper, mustard, and Tabasco and pour evenly over the bread. Press lightly on the bread to submerge. Cover tightly with plastic wrap and refrigerate for at least 8 hours.

2. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Remove the dish from the refrigerator and uncover. Bake until puffed and golden brown, about 1 hour. Serve immediately.

To Make Ahead
The 24-Hour Omelet and can be made and held in the refrigerator, wrapped tightly with plastic wrap, for up to 36 hours before baking.

{Review}

Love this recipe. A keeper for sure.

It can be prepared up to 36 hours ahead of time then popped in the oven when needed.

{Serve with}

Fruit salad

Sometimes I serve sour cream and salsa on the side as toppings for the dish

{Time}

30 or less (active time)

Must be refrigerated overnight

1 hour cook time.

Jalapeno bacon cheeseburger

This is not your average burger....it is mouthwatering to say the least. A must try!

Bon Appétit July 2005



Spicy Ranch Sauce
1 cup mayonnaise
1 cup sour cream
1/2 cup chopped fresh cilantro
6 tablespoons fresh lime juice
4 green onions, finely chopped
2 tablespoons minced seeded jalapeño chile
1/2 teaspoon cayenne pepper

{if making less then 8 burgers you can half this recipe}

Burgers
2 pounds ground beef
1 small onion, chopped (about 1 1/4 cups)
1/4 cup chopped fresh parsley
2 tablespoons Worcestershire sauce
1 tablespoon chopped seeded jalapeño chile
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Worcestershire-Coffee Glaze
1/3 cup light corn syrup
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon instant coffee crystals
2 teaspoons (packed) golden brown sugar
3 tablespoons butter

8 bacon slices
Nonstick vegetable oil spray
8 hamburger buns
8 lettuce leaves
Cheddar cheese slices
Assorted additional toppings (such as tomato and grilled onion slices)


For spicy ranch sauce:
Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.


For burgers:
Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill.


For glaze:
Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.


Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.


Grill burgers about 5 min, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness about 5-6 min more for medium. Press cheese atop each burger and allow cheese to melt. Place some ranch sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.


{Review}
Since discovering this recipe about 2 years ago they are pretty much the only burgers I make. I just cant go back to having a boring 'ol burger.
*Note: I add cilantro to the burger mix and also sprinkle a little cayenne on top of the patties prior to grilling.
Husband approved


{Serve with}
Sweet potato fries
Baked beans
Corn on the cob


{Time}
About 30min prep time then more time for grilling (but its worth it!)

Summer surprise

I don't know why this dessert is called summer surprise but I do know its tasty!

Ingredients:

Strawberries
Blueberries
Raspberries
Nectarines or peaches
Brown sugar
Sour cream

* Note: you can really use any type of fresh fruit you want in this. Sometimes I add blackberries which are good too.

Cut strawberries and peaches/nectarines into bite sized pieces. Toss all fruit in a bowl with 4 tbs of brown sugar (you might need a bit more depending on how much fruit you have). Place in serving dish then spread a thin layer of sour cream over the top, kind of like icing a cake. Cover with plastic wrap and place in refrigerator for at least 1 hour.

{Review}
This is a really easy dessert and super yummy. For some reason the brown sugar and sour cream combo is just so good.
Husband approved


{Time}
10 min or less

Simple roast chicken

This is a recipe from famed Chef Robert Keller (Epicurious October 2004). Seriously, this is some of the most tasty, juicy chicken I have ever made.

The recipe calls for one chicken but I made two so I can get another meal out of it. Tomorrow night...chicken tacos!

Ingredients

One 2- to 3-pound farm-raised chicken
Kosher salt and freshly ground black pepper
2 teaspoons minced thyme (optional)
Unsalted butter

Preparation

Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.


Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.


*Note: my trussing skills are not perfect but you can get an idea if what I did from the photo above.


Now, salt the chicken—I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.


Place the chicken in a saute pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone—I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done (should reach 165 degrees), 50 to 60 minutes.


Remove it from the oven and add the thyme (optional) to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. Then Slice.


If you want to use the drippings for homemade gravy just whisk a tablespoon of flour into the pan. Scrape up all the juicy bits then transfer to a small saute pan. Bring to a boil, whisking constantly. Serve over sliced chicken.


{Review}
This is really good chicken and very easy. It takes some cook time but the prep is a snap.
Husband approved


{Serve with}
Sweet potato fries
Corn
Salad


{Time}
1 hour cook time. 5 min prep time

Pork katsu with pickled carrot salad

I love ordering the bento box when I go to Japanese restaurants. I thought it might be fun to recreate it at home. Here we have...pork katsu, pickled carrot salad, jasmin rice with scallions and sesame seeds and store bought sushi. YUM!

Ingredients

3 tablespoons distilled white vinegar
1 tablespoon water
1 teaspoon sugar
2 large carrots
2 scallions, very thinly sliced diagonally
1 large egg
1 cup panko (Japanese bread crumbs)
4 boneless center-cut pork chops (thin sliced preferred)

1/2 cup Jasmin rice
Vegetable oil

Sesame seeds

Sesame oil

Optional:

Store bought katsu sauce and sushi

Preparation

Whisk together vinegar, water, sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper and 4-5 drops sesame oil in a large bowl. Using a vegetable peeler, shave as many ribbons as possible from carrots. Toss carrots and scallions with dressing. Set aside.

Lightly beat egg in a shallow bowl. Combine panko, 1/4 teaspoon salt, and 1/8 teaspoon pepper on a large plate.

Pound pork chops to 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Season both sides with 1/8 teaspoon each of salt and pepper (total).

Coat with egg, letting excess drip off, then with panko, pressing to help adhere. Heat about 1 inch vegetable oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook chops (in batches if necessary), turning once, until golden and just cooked through, 4 to 5 minutes total.

Drain briefly on paper towels and slice thin prior to serving.

For rice:

Cook according to package directions. When done add in chopped scallions and sesame seeds.

{Review}

Great recipe and EASY!

Husband approved

{Serve with}

Pickled carrot salad, rice and store bought sushi

Don't forget the katsu sauce!

{Time}

25 - 30 min

Strawberry ricotta muffins

WOW! These are seriously so good! You must try them.

The recipe is from here

Ingredients:
2 cups medium strawberries ** see note below
3/4 cup ricotta
2 large eggs
1/2 tsp. vanilla extract
10 Tbsp. butter melted and cooled, divided
2/3 cup sugar
1 tsp. lime zest (or lemon)
2 cups flour
2 tsp.baking powder
1/2 tsp. salt
1/4 tsp. baking soda

Sanding sugar (optional)

makes 12 muffins

Preparation:

Preheat oven to 350 degrees. Gently wash, hull, and cut strawberries into quarters. Place berries on a cooling rack over a sheet pan. Bake until strawberries are partially dried, about 45 minutes. Let cool. (**note: I used a full 2 lbs of strawberries. My thoughts are..the more the better!)

Increase oven to 400 degrees. Brush a 12-mold muffin tin with 2 Tbsp. melted butter. Set aside.

In a bowl, whisk together ricotta, eggs, and vanilla. Stir in remaining butter.

In a large bowl, use your fingertips to rub together sugar and lime or lemon zest until sugar is moist. Mix in flour, baking powder, salt, and baking soda.

Use a spatula to gently but quickly fold ricotta mixture into dry ingredients. Don’t overwork it. The batter will be thick and heavy. Stir in strawberries and spoon batter evenly into muffin tins. Top with sanding sugar if desired. Bake until tops of muffins are golden and springy to the touch, about 20-25

What is sanding sugar you ask? Well, its that course type sugar that you see on top of sugar cookies. Its a great touch to the top of muffins. You can find it in any party supply or craft store in the baking/cake decorating section.

{Review}
Holy moly. I {heart} these muffins
I used lemon zest rather than lime. But, I imagine the lime is just as good
Beware: like the recipe says..when you mix the dry & wet ingredients together initially the dough will be really stiff. This worried me a bit but once I added berries it loosened up because of the extra moisture


{Serve with}
Coffee or tea? or nothing. They are that good.

{Time}
45 min to dry out berries and 20 min in oven

Sarah's chicken picatta with artichoke hearts and angel hair pasta

Sorry for the lack of posts last week. Hamish was out of town so I didn't have anyone to cook for...boooooo. Now im back and have some good stuff planned.

First up is chicken picatta with artichoke hearts and angel hair pasta



4 thin sliced chicken breast
1 cup flour
3 tbs butter
1 shallot, finely diced
1/2 lemon
1/2 cup white wine
1 cup chicken broth
1/2 cup frozen artichoke hearts (I like the Trader Joes brand)
2 tbs capers, drained and rinsed
S & P

Serves 2-3

- Season chicken breasts with salt and pepper then dredge in flour. Shake off excess. ** Note: I like to use the foster farms thin sliced breasts because they cook faster.
- Add 1 tbs olive oil to saute pan and cook chicken until golden brown on both sides over med-high heat. Set aside chicken and cover with foil.
**No need to worry about cooking chicken completely through at this point. They will be added back to pan later.
- Add 1 tbs butter to same pan and saute shallots until soft. Add in white wine and let boil for 1 min. Add in capers, frozen artichoke hearts, broth and juice from 1/2 lemon. Bring back to a boil.
- Add chicken back to pan along with 2 tbs butter and the squeezed out lemon rind. Cover and turn down heat to medium-low and let simmer for 10 min (if using thicker chicken breasts you may need to add more time)
- While chicken is cooking, make pasta and set aside.
- Taste sauce - it may need more lemon or salt. Season if needed. At the very end I like to remove chicken and boil sauce for a few minutes until it becomes thicker. This step is optional.
- Serve chicken, artichoke hearts and sauce over angel hair pasta.


{Review}
I've been making this for years and its one of my easy weeknight standbys
Husband approved


{Serve with}
Garlic bread


{Time}
25 min


Tomorrow i'll have my homemade mini meatballs with pasta. Its a great recipe because you can make some now then freeze the rest for a rainy day. Stay tuned!

Its corned beef and cabbage day!!!!

Oh, I mean....Happy St Pattys Day!

I love corned beef and cabbage. What makes it even better is covering it in traditional mustard sauce. This recipe is from my husbands Mom (hope I don't get in trouble for posting it). Its just so good...I wanted to share the deliciousness.

Sauce for corned beef

2 teaspoons dry mustard

2 teaspoons sugar

1 egg

½ cup vinegar

½ cup of liquid in which corn beef was boiled (cooled)

Mix mustard and sugar together in small saucepan. Break egg into this mixture and stir well together. Then add vinegar and corned beef liquid. Simmer for a few minutes stirring well (do not boil or egg might curdle). Serve with hot corned beef.

For thicker sauce add a bit of cornstarch to the mustard powder and sugar mixture.

Blueberry cream pie

I love this pie! The recipe was given to me by a friend many years ago. Its so easy and people just love it.



Pillsbury premade pie dough
1 pint fresh blueberries
3/4 cup sugar
1/4 tsp salt
1/2 tsp nutmeg
1/4 cup flour
1/2 pint whipping cream
1 tsp vanilla
9in pie dish


Unroll pie dough and place in pie dish. Crimp edges. Prick holes in bottom with fork and follow package baking directions. (its usually 350 degrees for 10min). You want the shell to be light golden brown. Remove from oven and allow to cool. Increase oven temperature to 400.


When pie shell is cool, fill with blueberries.


Combine rest of ingredients in a bowl and pour over berries. Bake at 400 degrees for 40 min or until center is set. Allow to cool and enjoy!


{Review}
Love this pie (obviously)
Husband approved


{Serve with}
Ice cream


{Time}
20 min prep time (including baking shell)
40min bake time

Sarah's awesome mac n' cheese

My other favorite food is homemade mac n' cheese. I have gone through so many recipes and think I finally mastered it. This one is easy and so creamy. It also has a crisp panko topping which is like the icing on the cake ...ummm, macaroni.




Ingredients
Topping:
1/2 cup panko
2 tbs unsalted butter, melted
1 cup shredded sharp cheddar


Macaroni:
1 lb bag of large macaroni noodles
3 tbs unsalted butter
3 tbs flour
1/2 tsp red pepper flakes
1/2 yellow onion (diced)
2 cup milk (I use 2%)
1/2 cup heavy cream
2 tsp dijon mustard
8 oz white cheddar
Small block of fontina (remove red wax from outside)
4 oz Gruyere
2 cup Sharp cheddar
1 tsp kosher salt
1/2 tsp pepper



Preheat oven to 350 degrees. Spray baking dish with cooking spray.


Shred all cheese in food processor. Set aside.


Bring stock pot of water to a boil for pasta. Add pasta and cook according to package directions (about 5-6 min) Drain in colander and return to stock pot.


Melt 3tbs butter over medium heat in large sauce pan. Once melted add diced onion and saute until soft. Stir in red pepper flakes. Add 3 tbs flour and stir for 1 min until combined. Whisk in milk. Bring to a slight boil whisking constantly.


Add cream, dijon, salt, pepper and all cheeses. Remove pan from heat. Stir together until all cheese is melted.


Combine about 3/4 cheese sauce to cooked macaroni in stock pot. Mix well. I usually end up having some cheese sauce left over. Feel free to add all of sauce but I find it ends up being more sauce then noodles.


Pour into large baking dish. Sprinkle 1 c sharp cheddar on top.


Combine panko with 2 tbs melted butter and sprinkle on top of macaroni. Bake in 350 oven for 25 min or until bubbly.


{Review}
Husband approved
Pretty easy
Great comfort food


{Serve with}
Sarah's Sticky ribs
Salad


{Time}
20 min prep time
25 min cook time

Sarah's sticky ribs

I LOVE ribs so I taught myself how to make them just the way I like to eat them...nice crust on outside, moist on inside and a little sweet with some spice. These are fall off the bone tasty (and messy..have napkins ready)

Ingredients:

For rub:

1 c brown sugar

1 tbs kosher salt

1 tbs black pepper

1 tsp cayenne pepper

For ribs:

1 slab of pork baby back ribs

BBQ sauce of choice (I love the Trader Joes Kansas City style)

Preheat oven to 400. Line baking pan with foil and spray with cooking spray (don't forget this part...if you don't line the pan you will be cursing at yourself later when its time to clean up)

Prior to putting rub on ribs you must remove thin membrane from bone side of ribs. This is the key to the best ribs ever. I learned it from some BBQ cook off on TV...hahaha. Starting at one end of ribs (bone side up) slide a butter knife just under the membrane. Its really thin, like tissue paper. Grasp it with a piece of paper towel and pull it off length of ribs.

If you need help here is a video. Warning: Its pretty cheezy.

http://www.youtube.com/watch?v=d_fqJcc4n_I

Combine rub ingredients in small bowl and mix well. Rub all over both sides of ribs.

Place ribs on lined baking sheet and place in 400 degree oven. Cook for 1 hour. Turn over ribs after 30min.

After 1st hour, turn heat down to 250 degrees and cook for 2 more hours. Flip over every hour.

Baste with BBQ sauce last 30 min on both sides.

Remove from oven and let stand for 10 min. Cut ribs between bones with sharp knife to separate.

{Review}

Awsome and husband approved

Very easy

{Serve with}

Sarah's mac n' cheese

Salad

{Time}

10 min prep time

3 hours cook time

Creamy One-Pot Pasta

The other day while hanging out with my friend Sara we had some leftovers of this yummy pasta she made. Its seriously awesome and so easy.

* This can be made vegetarian by substituting veg broth for chicken broth.

4 large garlic cloves, peeled
1 jar (7 oz) sun-dried tomatoes in oil, undrained
3 cans (14.5 oz each) chicken broth (5¼ cups)
1 lb uncooked penne pasta
1 head broccoli (2 cups small florets)
2 medium carrots, peeled
4 oz reduced-fat cream cheese (Neufchâtel)
¼ tsp salt
½ tsp coarsely ground black pepper
Grated fresh Parmesan cheese and snipped fresh basil (optional)

Thinly slice garlic. Place garlic and 1 tbsp oil from sun-dried tomatoes into
(8-qt.) Stockpot. Cook garlic over medium heat 2-3 minutes or until garlic is golden brown, stirring occasionally.

Remove from heat; add broth. Return to burner; increase heat to high. Cover and bring to a boil. Stir in pasta; cover and simmer vigorously 8-10 minutes or until pasta is almost cooked but still firm, stirring occasionally.

Meanwhile, cut broccoli into small florets; place into bowl. Cut carrots in half lengthwise; thinly
slice crosswise on a bias. Drain sun-dried tomatoes; pat dry with a paper towel.

Slice sun dried tomatoes into thin strips. Add carrots and tomatoes to batter bowl. Mix well.

Cut cream cheese into cubes. Add vegetables, cream cheese, salt and black pepper to Stockpot. Stir until cream cheese is melted and fully incorporated. Reduce heat to medium; cover and cook an additional 2-4 minutes or until vegetables are tender.

Serve immediately. If desired, top with grated fresh Parmesan cheese and snipped fresh basil.
Makes: 6 servings

{Review}

This was a great dish and incredibly easy.

Note: After penne was done but prior to adding veggies & cream cheese I removed about 3/4 cup of the broth from pot. I was worried it would water down the sauce to much. Once cheese melted in pot it was a good consistency. If you want to thin it out just add some of the broth back in. Once the pasta cooled down it became pretty thick. I added the reserve broth back in prior to putting it in the fridge as leftovers. It stayed nice and creamy for the next day.

{Serve with}

Garlic bread

{Time}

30min or less

Chicken w/ artichokes and anglehair pasta

This recipe is from "Everyday Food Magazine" Pasta innovations issue


{Image}


Coarse salt and ground pepper
1/4 cup all-purpose flour
8 thin chicken cutlets (about 1 1/2 pounds total)
2 tablespoons olive oil
1 cup reduced-sodium chicken broth
14 oz artichoke hearts (I use the frozen ones from Trader Joes)
2 tablespoons rinsed and drained capers
2 tablespoons butter
8 ounces angel-hair pasta
1/2 cup parsley leaves (optional)


Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.

Add broth to skillet, and bring to a boil; cook until reduced by half. Add frozen artichokes , capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.

Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.


{Review}
Very good and easy
Husband approved


{Serve with}
Garlic bread


{Time}
25min or less

Tortilla soup w/ mini quesidillas

I've made this tortilla soup a few times. I cant remember when the original recipe is from (maybe Gourmet??)

{image}
this is not actual image of soup but it looks pretty close.

Tortilla Strips

8 corn tortillas (6-inch), cut into 1/2-inch-wide strips
1 tablespoon vegetable oil
Kosher salt

Soup

2 chicken breasts (skin removed and well trimmed of excess fat)
6 cups low-sodium chicken broth
1 very large white onion (about 1 pound), trimmed of root end, quartered, and peeled
4 medium cloves garlic , peeled
2 sprigs fresh cilantro
Kosher salt
2 medium tomatoes , cored and quartered
1/2 medium jalapeño chile (seeds removed)
1 chipotle chile en adobo , plus up to 1 tablespoon adobo sauce
1 tablespoon vegetable oil

Garnishes

1 lime , cut into wedges
1Hass avocado , diced fine
8 ounces cotija cheese , crumbled, or Monterey Jack cheese, diced fine
Mexican crema or sour cream

1.FOR THE TORTILLA STRIPS:Adjust oven rack to middle position; heat oven to 425 degrees. Spread tortilla strips on rimmed baking sheet; drizzle with oil and toss until evenly coated. Bake until strips are deep golden brown and crisped, about 14 minutes, rotating pan and shaking strips (to redistribute) halfway through baking time. Season strips lightly with salt; transfer to plate lined with several layers paper towels.

2. FOR THE SOUP:While tortilla strips bake, bring chicken, broth, 2 onion quarters, 2 garlic cloves, cilantro, and 1/2 teaspoon salt to boil over medium-high heat in large saucepan; reduce heat to low, cover, and simmer until chicken is just cooked through, about 20 minutes. Using tongs, transfer chicken to large plate. Pour broth through fine-mesh strainer; discard solids in strainer. When cool enough to handle, shred chicken into bite-sized pieces.

3. Puree tomatoes, 2 remaining onion quarters, 2 remaining garlic cloves, jalapeño, chipotle chile, and 1 teaspoon adobo sauce in food processor until smooth. Heat oil in Dutch oven over high heat until shimmering; add tomato/onion puree and 1/8 teaspoon salt and cook, stirring frequently, until mixture has darkened in color, about 10 minutes. Stir strained broth into tomato mixture, bring to boil, then reduce heat to low and simmer to blend flavors, about 15 minutes. Taste soup; if desired, add up to 2 teaspoons additional adobo sauce. Add shredded chicken and simmer until heated through, about 5 minutes. To serve, place portions of tortilla strips in bottom of individual bowls and ladle soup into bowls; pass garnishes separately.

{Review}

This is a great soup but a little time consuming (although still easy)

Makes enough for leftovers

Husband approved

{Serve with}

Quesadillas (make them mini by using small corn tortillas)

{Time}

1 hour but its pretty easy